I saw this info-graphic on Pinterest and felt it fit perfectly with the chapter I just read in The Great American Detox Diet about the importance of cutting back (or out) sugar.
I know I ought to ease up on my sugar intake, but then the delightful plate of sunbutter cookies sitting in the kitchen calls to me and I forget everything. And I mean everything. Those delicious devils are like sirens…
But the cold hard facts in Detox Diet were the smack in the face I really needed this week. I don’t plan on living an entirely sugarless diet. The holidays are right around the corner for heaven’s sake!! However, not all sugars are created equal and I am bound and determined to cut the refined crap.
I love cooking with agave, but I have not been especially vigilant with it. If a recipe calls for cane sugar I usually use it. Thankfully, Detox Diet has a long list of healthier natural sweetener options, as well as a nifty sugar replacement ratio chart. Top of the list is agave, my sugar alternative of choice. One of the better of the options too. It’s about to become a permanent staple in my pantry.
From here on out I’m working to remove refined sugar from my diet by any means necessary, because the facts about sugar are just too scary to not.
Finally, a delicious oatmeal alternative hot cereal. Before learning I had an oat allergy, I enjoyed a huge bowl of oatmeal every morning. I initially tried a few hot cereal substitutes, but found nothing that really struck my fancy. I’m not a huge fan of quinoa flakes in the morning. As a granola, yes. As a hot cereal, eww.
I had long given up on finding another hot morning breakfast cereal, but for some reason I decided to pick up a box of Arrowhead Mills Gluten Free Rice & Shine this weekend. Man am I glad I did!
There’s only one ingredient, organic brown rice grits, and it actually tastes good. I don’t feel like I’m compromising taste and quality for health like I do with some boxed allergy substitutes.
I don’t microwave, so I followed the stove top directions on the box with a few changes for flavor.
Peachy Rice Grits
1/4 cup of Rice & Shine
3/4 cup coconut milk
a dash of sea salt
frozen peach slices
1. In a sauce pan, bring the coconut milk to a boil.
2. Add the Rice & Shine, salt, cinnamon, and peach slices. I don’t have an exact amount of cinnamon. I use my cinnamon grinder and give it about 20 turns, enough to flavor without over powering. You may need to experiment. For the peaches, I used about a cup of frozen peach slices.
3. Reduce the heat to medium low and cover the pan. Simmer until the peaches are tender and the milk is mostly absorbed. I usually cook it for 4-5 minutes, but it’s however long it takes the peaches to heat through. The juice from the peaches adds a light sweetness to the bowl that I adore.
4. Remove from heat and enjoy!